Disclosure: This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.
The Daily Hustle
The daily hustle. That is what I call most days of the week. Going to work or school, getting the job done, working your way up the ladder, having babies, taking care of your babies, raising a family, making life happen and basically doing it all. That is the daily hustle, and boy, can it be a grind. But it can also be amazingly awesome too.
Easy, yummy casserole
A favorite quote that I made my mantra years ago was “Don’t let life happen to you. Go out there and make your life happen.” And that has stuck with me over the years, during good times and bad. It’s what keeps me moving forward and making each day as beautiful as it can be despite that daily hustle. And one of the ways I do that is through meals. It’s also one of the main reasons why I started this website. I was creating some really fun recipes that are perfect for busy folks. Good, honest, simple food that you and your whole family will love without a whole lot of hustle. I also have some pretty darn good tricks up my sleeve that I learned over the years that I thought were worth sharing. And one of those is Bisquick. Y’all, you can make a whole lot more than just pancakes with Bisquick. It can be a breading for chicken, it can be the base for a casserole and you can even use it to make desserts. It’s one of those staples I always keep in my pantry.
MY LATEST VIDEOSChicken Enchilada Bake
So with this recipe, I did just that. I had some canned ingredients in my pantry to make enchiladas (taco seasoning, green chile sauce) and I thought, what can I make with that and this Bisquick? My mind always goes to casserole type meals because it usually means less dishes and easier to make. I picked up a rotisserie chicken on my way home (another great shortcut!), threw in some cream of chicken that I also had in my pantry (to make it creamy) and boom! I got dinner started and in the oven with a quickness. My family absolutely loved it! It wasn’t really spicy since I used the mild green chile enchilada sauce and so even my picky eater gobbled it up. You can use the red enchilada sauce if you like or throw in some crushed red pepper flakes if you like more heat. Either way, you will be a supah-star with this meal!
Ingredients:
2 cups Bisquick mix
1 cup water
1 (10 oz.) can mild green chile enchilada sauce
1 (10.75 oz.) can cream of chicken soup, undiluted
2 tbsp. taco seasoning
2 cups diced, cooked chicken
2 cups shredded monterey jack cheese, divided use
Note: Rotisserie chickens that you purchase in your local grocery store is such a time saver. It is generally the same price (or less) than a fresh chicken but the work has already been done for you, it adds great flavor, and all you have to do is cut it up. If you have any leftover chicken, use it to make chicken salad for your lunch tomorrow!
Allow to cool for several minutes, then slice and serve. Note: I topped with some fresh cilantro that I had leftover from some fresh salsa I had made this past weekend. It’s not necessary at all to this recipe. Top with shredded lettuce, diced tomatoes and sour cream.
Bisquick Chicken Enchilada Bake is a super simple and amazingly delicious casserole meal that my whole family loves! Mozzarella cheese, taco seasoning, green enchilada sauce and rotisserie chicken comes together easily! Cheesy goodness!
- 2 cups Original Bisquick mix
- 1 cup water
- 1 10 oz can mild green chile enchilada sauce
- 1 10.75 oz can cream of chicken soup
- 2 tbsp taco seasoning
- 2 cups diced, cooked chicken
- 2 cups shredded monterey jack cheese divided use
- Preheat oven to 375F degrees.
- Spray a 9 x 13 baking dish with nonstick cooking spray.
- In a medium bowl, combine Bisquick mix with water.
- Stir well (batter will be lumpy.)
- Pour into baking dish and spread out evenly.
- Using the same bowl (so as not to make any more dirty dishes than is necessary), combine enchilada sauce, cream of chicken soup, diced chicken, taco seasoning and 1 cup shredded cheese.
- Combine well then evenly spread over the Bisquick layer.
- Top with remaining shredded cheese.
- Bake uncovered for 30 minutes, until bubbly and golden around the edges.
Allow to cool for several minutes, then slice and serve by itself or with shredded lettuce, diced tomatoes and sour cream.
I’m going to try this. Don’t we ALL have Bisquick in our pantry??
But, what about mixing some cornmeal into the Bisquick layer? Wonder what the proportions would be.
I made the Bisquick enchalada chicken bake for dinner tonight. Because my husband does not like chicken, I made a couple adjustments. Used ground beef lean in place of chicken, crm of mshrm soup instead of crm of chicken soup. It was OUTSTANDING!!! I and my hubby loved it. Great recipe!! Thanks for sharing.
I love the changes you made Susan! Thanks so much for coming back to let me know!
Thannks, Brandie! I’ve made your recipe and we think it’s a winner! Keeping this in my recipe rotation. You’ve got my creative juices flowing. Think I’ll try the same recipe with a cornbread base using ground beef next time just to change it up. I’m a fan of Rotel tomatoes with green chilies so might add that for part of the soup to give it some punch. Such a versatile recipe!
Love this recipe and when my granddaughter came over and tasted it she said “Awesome, it will better if you added some black beans and mexi corn.” She was right. My next batch was great.